Corned Beef Hash

By á-1088

Ingredients

• 2 C roughly chopped boiled red new potatoes (left over from Corned beef and cabbage)
• 2 C diced leftover corned beef
• 1/4 C corned beef cooking liquid or chicken broth
• 1/2 medium yellow onion, grated
• 1/2 clove garlic, mashed
• 1 Tbsp whole grain mustard
• 1/4 tsp dried thyme
• pinch of nutmeg
• fresh ground pepper to taste
• 1 Tbsp chopped flat leaf parsley
• 1/4 C and 1 Tbsp unsalted butter

Preparation

Step 1

In large bowl place 1 C of potatoes and mash with fork. Add the remaining 1 C potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme and nutmeg. Season generously with pepper and mix well. Store in fridge overnight.

Remove hash mixture and stir in parsley.

Heat 1/4 C butter in large cast iron skillet over med-high heat. When the foaming subsides, add the hash mixture and cook, stirring for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.

To flip hash, set plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Melt remaining butter in pan and return hash to pan, cook for 3 minutes shaking skillet occasionally. Reduce heat to medium an dcook for approximately 5 more minutes.